Since opening in April 2007, Las Canteras has become the leading Peruvian fine dining restaurant in the Washington, DC area. We offer a broad spectrum of dishes from different regions of Peru, coupled with an impressive array of Latin cocktails and fine wines. We're a destination restaurant, perfect for a romantic date, a special occasion or an evening out with family or friends.

We offer a mixture of the exotic tastes, textures, spices and products of Peru and storied traditions of the Land of the Incas. The menu reflects this fusion of styles. It features both time-honored and modern dishes. The decor, highlighted by photographs from scenes of modern Peru and crafts hand-made by local Peruvian artisans, also depicts nuevo and traditional aspects of Peru.

Critics in leading magazines and newspapers, including the Washington Post, Time Magazine, and Zagat, have lauded Las Canteras food and beverages.

Eddy Ancasi is Las Canterasí executive chef and co-owner. A native of Southern Peru, he learned Peruvian cooking in kitchens in Arequipa, Peruís breadbasket. He honed his skills in restaurants in the Washington, DC area.

Using his keen culinary senses and knowledge of the dazzling range of Peruvian dishes, Ancasi has guided Las Canteras to maintain the highest culinary standards. In
2011, 2012 , 2013, & 2014 readers of The Washington City Paper named Las Canteras the top Latin restaurant in the Washington region, ahead of hundreds of Mexican, Brazilian and other competitors.

A fervent ambassador of Peruvian cuisine, Ancasi has been featured widely discussing cooking techniques in many international news outlets. He shared the secrets to making Peruís beloved Cebiche and Pisco Sours in a worldwide broadcast on CNN.

Gary Lee is co-owner, manager and image builder for Las Canteras. He is a self-styled aficionado of Peruvian cuisine, who has traveled frequently to Peru and written widely about the food sources, cooking trends and restaurants there. He has employed his knowledge to assure that Las Canteras maintains cutting edge food and beverage menus.

An enthusiastic mixologist, he has been instrumental in creating the restaurantís Pisco bar menu, which features a dazzling choice of cocktails from Pisco, Peruvian grape brandy.